In the first post of this series we looked at the importance of scoring the dough to control crust expansion as the dough rises. Even so, the crust can still split and crack as it dries out in the oven.
To overcome this, and achieve a lovely golden, crisp crust, we add moisture to the mix.
Adding Moisture to the Mix
The addition of moisture, both on the surface of the dough and in the oven itself, prolongs the time that the crust takes to solidify. This, in turn, allows the dough to expand until the yeast has done its job without causing the crust to split and crack open at weak points. It facilitates a more even and pronounced rise (or “oven spring”) of the loaf.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online. The loaf should be sprayed liberally after cutting the grooves and before going into the oven so that the dough surface is already moist (including the surface in the grooves), ready to expand in the oven.
When the oven is at temperature, open and spray water vapour inside (10-12 full sprays), then close briefly and let it get back up to temperature again before adding the dough in.
The oven should then be sprayed when the dough goes in, and can also be sprayed during the bake (although not after the dough has gained colour). Yes, it really should be sprayed that much, moisture is so important. Exactly how often you do this and when entirely depends on your oven, and is part of getting to know it.
Another common method of adding moisture into the oven is to put a shallow dish of hot water onto a low oven shelf, beneath the baking shelf. This can be done whilst the oven is heating up, however if the water has not all evaporated it should be removed before the dough is added. Leaving water in during the bake has three consquences:
- It acts as a thermal mass, absorbing heat that should be baking the bread.
- It is a heat sink directly beneath the baking surface. That heat sink, according to the laws of thermodynamics, cannot get above 100C no matter what temperature the oven is set to. This will, in turn, mean that the baking surface does not get quite as hot as it could do. This is more pertinent when using a non-fan oven setting.
- The presense of moisture towards the end of the bake is counter-productive in getting a crisp crust.
I used to leave the dish with water still present in the oven for the bake. Since realising the points above, and removing the dish whilst cooking, my loaves have had a noticeable increase in oven spring with a crisper, crunchier crust.
What I do now is place a cast iron pan on the bottom of my oven when I turn it on to heat up and put a handful of ice cubes on it. When the oven is at temperature (and slightly steamy), I carefully throw in a cup of water into the pan, immediately closing the oven door. Then leave it for 10 minutes. This will cause the water to evaporate (no heat sink or thermal mass remaining), leaving a nice atmosphere of steam in the oven. It is fine to leave the cast iron pan in the oven during the bake, it has already absorbed heat so won’t affect the rise of the dough.
So will scoring the dough and adding moisture ensure a good, clean rise during the bake? Actually not quite, there’s another hurdle left to overcome.
In the next post in this series, I will be looking at an unlikely obstacle in the quest to make a loaf of bread … the oven itself.
FAQs
Some alternative ingredients can help give your bread added moisture. One such ingredient is milk, which has a high-fat content and can add a delightfully creamy flavor when baking. Additionally, adding mashed potatoes or cooked grains can help keep the crumb soft and tender for days after baking.
How do you add moisture to bread? ›
Add moisture.
Brush or spritz water all over the bread. Use more if the loaf is very dry and/or has a thick crust. Use less if the loaf has a thin crust or just needs a little pick-me-up. I've actually run the crust of a stale loaf directly under the faucet for a brief second without the bread getting soggy.
What ingredient adds moisture to bread? ›
Honey adds both sweetness and moisture to breads such as challah. Be sure to use a pasteurized honey, as wild honeys contain antibacterial properties that can kill yeast.
How do you add hydration to bread? ›
Hydration can be adjusted at any point. It's something that professional bakers adjust in small degrees while mixing; we add a little water if a dough feels “thirsty” or hold some if necessary, depending on the season or flour composition.
What is the secret to moist bread? ›
For example, fats like butter or oil can help keep moisture in, while sugars will help to caramelize on the outside and create a golden crust. These ingredients can also play an essential role in keeping your bread moist when added in smaller quantities.
How do you increase moisture in dough? ›
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online.
Does sugar add moisture to bread? ›
This is due to the caramelization of the sugar as it reacts with heat, which can help create a desirable crust on the bread. Moisture: Sugar is hygroscopic, which means it attracts and retains moisture.
How to keep homemade bread moist? ›
Bread storage takeaways
For best moisture retention, slice bread from the center out, rather than from one end. Store airtight with the two cut halves facing each other and pressed together. Wrapping bread to retain moisture keeps it soft, though it robs crusty artisan bread of its crispy crust.
What is the formula for hydration of bread? ›
Once you know the total amounts of flour and water in a formula, the hydration is determined by dividing the total weight of water by the total weight of flour, then multiplying the result by 100 to yield a percentage.
Why is my bread always so dry? ›
Leaving the bread in the oven too long will dry out bread. If the bread has finished baking before the minimum time stated in the recipe, the oven temperature may not be correct. To insure the correct temperature each time you bake, always use an oven thermometer. Place it in the center of the oven.
Eggs also add moisture, color, and flavor to the batter. Liquids moisten the batter, activate gluten in the flour, and help to dissolve the sugars. Liquids include milk, buttermilk, sour cream, juice, or fruit purees.
What adds moisture to bread? ›
Some techniques include using milk instead of water as some or all of the liquid, adding melted butter, or rubbing room temperature butter into the flour before adding liquid. Other soft breads, like Cuban bread, use lard instead of butter, which softens the bread and adds flavor.
What is the best hydration for a loaf of bread? ›
In the Goldilocks zone between stiff and slack, a medium-hydration dough supports a high-rising loaf that handles nicely and contains enough water to keep the loaf moist for days (if it lasts that long).
What ingredients provide moisture to the bread? ›
Milk and milk powder
Milk helps keep a loaf moist and gives buns a soft crust. It is also added to improve the nutritional value and protein level in bread.
Why is my homemade bread so dry? ›
Too much flour makes dough too stiff to rise properly, creating a dry texture. A range of flour is always given in yeast bread recipes because flours vary in moisture content, reacting in different ways depending on the time of year, weather conditions, etc.
A simple and cost-effective method of applying moisture to both the dough and the oven is to use a small handheld water sprayer, available from most supermarkets or online. The loaf should be sprayed liberally after cutting the grooves and before going into the oven so that the dough surface is already moist (including the surface in the grooves), ready to expand in the oven.
